What is the term for products that are grown or farmed in close proximity to a restaurant?

The term for products that are grown or farmed in close proximity to a restaurant is "local." This designation emphasizes the importance of sourcing ingredients that are available nearby, which not only supports local economies but also reduces transportation costs and carbon footprints associated with food delivery. Utilizing local ingredients often means that food is fresher and in season, leading to better flavor profiles and nutritional quality.

When a restaurant prioritizes local sourcing, it can also enhance its overall identity and appeal to consumers who value sustainable and community-oriented practices. This trend aligns with a growing emphasis on farm-to-table dining experiences, which highlight the connection between food and the local agricultural community.

In contrast, terms like organic produce refer specifically to the farming methods used and do not inherently imply proximity. Fresh harvest denotes the time of collection rather than geographic location, while regional specialties relate to unique products from a broader region, which may not necessarily be sourced locally. Thus, "local" is the most accurate term to describe products grown or farmed near a restaurant.